Looking for a diary-free creamy sauce, that can be used in a multitude of dishes? You've come to the right place! Our Best Non-Dairy Cream Sauce is a game-changer for my plant based recipe lovers. Even my dairy eater wife, loves this sauce over veggies or used in my Vegan Copycat Stouffer's Vegetable Lasgana Made with wholesome ingredients, it's not only incredibly versatile but also an irresistibly delicious sauce. Whether you're vegan, lactose intolerant, or just looking to switch things up in the kitchen, this sauce is a must-try.
The perfect base for vegan pasta sauces like alfredo sauce or a creamy vegan queso. In this recipe, we focused on using whole food simple ingredients, you can leave the all purpose flour, non-dairy milk and vegan butter in the refrigerator.
With this Best Non-Dairy Cream Sauce in your recipe arsenal, you're just a drizzle away from transforming ordinary meals into extraordinary delights. Whether it's pasta, veggies, casseroles, or more, this sauce is the key to adding a creamy, luscious touch to your dishes. Go ahead, get creative, and enjoy the dairy-free deliciousness!
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Ingredients
- 1 can butter beans, drained and rinsed
- ¼ medium onion
- 2 cloves fresh garlic
- 1 serrano pepper, vein, and seeds removed
- 1 cup raw cashews
- 1 bouillon cube
- 2 cups filtered water
- 2 tablespoons nutritional yeast
- ½ teaspoon ground mustard
- 1 teaspoon sea salt
- ¼ - ½ teaspoon black pepper (optional)
See recipe card for quantities.
Instructions
Step 1: Simmering the Goodness
1. In a medium-sized pot, combine the drained butter beans, onion, cloves of garlic, serrano pepper, cup of cashews, bouillon cube, and filtered water.
2. Bring the mixture to a boil over high medium heat, then reduce the heat to a simmer. Cover the pot with a lid and let it cook for 20 minutes.
Step 2: Preparing for Creaminess
3. Once the simmering is complete, remove the onion and serrano pepper pieces from the pot and discard them.
Step 3: Blending to Perfection
4. Transfer all the remaining ingredients from the pot into a blender, adding the nutritional yeast, ground mustard, and salt.
5. Blend until you achieve a smooth and creamy consistency. If needed, gradually add additional water, ¼ cup at a time, until you reach your desired creamy texture.
Now that you have this fantastic vegan cream sauce at your disposal, let your culinary creativity shine! Here are just a few ideas to get you started:
Substitutions
Substitutions:
- Nut Allergy-Friendly: If you have a nut allergy or want to make this sauce nut-free, replace the raw cashews with blanched sunflower seeds. Both options will yield a creamy texture without the nuts.
- Spice Sensitivity: For a milder version of this sauce, especially if you're sensitive to heat, skip the serrano pepper altogether or substitute it with a mild bell pepper. This modification will retain the creamy goodness without the spicy kick.
- Gluten-Free Option: To ensure your sauce is entirely gluten-free, use a gluten-free bouillon cube or powder. This small change will make the sauce suitable for those with gluten sensitivities or celiac disease.
- Different Beans: Experiement with a variety of beans, any white bean will yield a creamy "white" sauce base
Variations
- Herb-Infused Elegance: Elevate your sauce with fresh herbs. Consider adding a handful of basil, parsley, or cilantro to the blender before blending. This will create a delightful herb-infused cream sauce that pairs beautifully with pasta dishes or roasted vegetables.
- Smoky Twist: Add a smoky dimension to your sauce by incorporating a teaspoon of smoked paprika or chipotle powder. This variation will give your sauce a deliciously smoky flavor, making it perfect for dishes like vegan mac and cheese or smoky potato gratin.
- Creamy Curry Delight: Transform your sauce into a luscious curry base. Stir in a tablespoon of your favorite curry powder or paste while blending. This variation opens the door to a world of curry-inspired recipes, from vegan butter chicken to curried chickpea stew.
- Creamy Tomato Sauce: Add a can of diced tomatoes to the blender.
- Vegetarian Delight: Leave a bowl of parmesan cheese on the table to the cheese lovers.
- Lemon Pasta: Make one of my favorite pasta dishes vegan by adding a splash of lemon juice and teaspoon of lemon zest to the sauce base.
- Garlicky Wonder: to make a yummy garlic sauce add 2 tablespoons minced garlic to the sauce.
Equipment
- Medium-sized pot
- High-Speed Blender or Food Processor
- Measuring cups and spoons
Storage
Store any leftover sauce in an airtight sealed container in the refrigerator. It should stay fresh for up to one week. You can also freeze it for longer storage and defrost it next time you need a quick dinner or your craving a creamy pasta sauce.
Top tip
When blending the sauce, start at a low speed and gradually increase it to high. This gradual approach helps achieve an ultra-smooth and creamy texture, ensuring there are no gritty bits from the cashews. If you find the sauce is still slightly grainy after blending, you can strain it through a fine-mesh sieve to remove any remaining bits and achieve a silky-smooth consistency.
FAQ
Absolutely! This sauce can be made ahead and stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using it in your recipes.
Yes, you can add various seasonings to change the flavor profile. For instance, try adding a pinch of smoked paprika for a smoky twist or a squeeze of lemon juice for a tangy kick. Experiment with your favorite herbs and spices to make it your own.
Absolutely! This sauce is versatile and can be used in place of dairy cream in many recipes, such as creamy soups, pasta dishes, or casseroles. It adds a rich, creamy texture without the dairy, making it a fantastic option for those with dietary restrictions or preferences.
Non-Dairy "Cream" Sauce (Vegan)
Equipment
- 1 Blender
- 1 Medium sized pot
- 1 Measuring cups and spoons
Ingredients
- 1 can butter beans drained and rinsed
- ¼ medium onion
- 2 cloves garlic
- 1 serrano pepper vein, and seeds removed
- 1 cup raw cashews
- 1 bouillon cube
- 2 cups filtered water
- 2 tablespoons nutritional yeast
- ½ teaspoon ground mustard
- 1 teaspoon salt
Instructions
- Add the drained butter beans, onion, garlic ,serrano pepper, raw cashews, bouillon cube, and filtered water to a medium-sized pot. Bring water to a boil, and lower it to a simmer. Place lid on the pot and let cook for 20 minutes.
- From the pot, remove the onion and jalapeños, discard. Place all remaining ingredients into a blender with the nutritional yeast, ground mustard, and salt. Blend until completely smooth. You may need to add additional water, ¼ cup at a time, until smooth "creamy” consistency has been achieved.
- You can use this sauce for various dishes or pour it over veggies or pasta for a quick and delicious healthy meal.
Video
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Pairing
These are my favorite dishes to serve with [this recipe]:
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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